Eating an array of colourful foods boosts your energy levels and colour is nature’s way of making healthy food attractive.

This recipe is packed with antioxidants to clear away all of the free radicals: Vitamin E in avocado, Vitamins A and C in tomatoes, with Vitamin D and calcium in Buffalo Mozzarella.

The addition of aromatic basil not only enhances the taste of the salad but also boosts Vitamin K levels. Fresh herbs can be used everyday – either grown in pots or even dried.

So, colouring your palette, really will colour your palate…

Avocado, Tomato and Mozzarella Salad with Dijon Mustard Dressing.

For 2

2 large beef steak tomatoes, thickly sliced

100 grams Buffalo Mozzarella, drained and sliced

1 large ripe avocado, stoned and sliced

1 red onion, thinly sliced

Sprigs of basil

Dressing

4 tbsp extra-virgin oil

1 tbsp balsamic vinegar

1 tsp Dijon mustard

pinch of sugar

freshly ground black pepper

Method

Place all the dressing ingredients in a screw top jar and shake well.

Layer slices of tomato, Mozzarella, and avocado alternately around a plate. Garnish with the red onion slices and sprigs of basil. Finally drizzle over the Dijon mustard dressing.

Healthy eating is this easy and tastes this good!

Over the past 17 years, Maureen Clark has published 11 best-selling books on health and nutrition. Her roles have included creating content, nutritional research, and developing tried and tested specific healthy recipes.